Ingredients

• 250g/9oz fresh cherries
• stones removed
• halved
• 4 tbsp almond liqueur
• 125g/4½oz rolled oats
• 30g/1oz flaked almonds
• 200g/7oz good-quality dark chocolate (minimum 70% cocoa solids)
• preferably Fairtrade
• 1 tbsp clear honey
• 400ml/14fl oz double cream
• 50g/1¾oz icing sugar

Directions

• Place the cherry halves into a bowl and pour over half of the almond liqueur. Set aside to macerate for 15-20 minutes.
• Meanwhile
• preheat the grill to medium. Sprinkle the oats onto a baking tray and toast under the grill for 4-5 minutes
• shaking the tray occasionally as the oats cook to ensure they turn golden-brown all over. (Alternatively
• preheat the oven to 160C/325F/Gas 3 and toast the oats for 12-15 minutes.)
• Repeat the toasting process with the flaked almonds (these should take less time to turn golden-brown so keep an eye on them). Set aside to cool.
• Bring a little water to the boil in a pan. Reduce the heat until the water is simmering
• then suspend a heatproof bowl over the water
• making sure that the bottom of the bowl does not touch the water.
• Add the chocolate to the bowl and stir until just melted. Remove from the heat and set aside to cool slightly.
• Drizzle the honey over the toasted oats. Add the honey-coated oats to the melted chocolate and stir well.
• Add the remaining almond liqueur and one-third of the double cream to the chocolate mixture and stir until well combined.
• Whip the remaining cream in a bowl with the icing sugar until soft peaks form when the whisk is removed.
• Divide the chocolate-and-oat mixture among four tumblers or individual trifle dishes.
• Next
• spoon some of the whipped cream into each dish. Layer in the macerated cherries (saving four to use as a garnish).
• Spoon in the remaining whipped cream
• then sprinkle over the toasted almonds.
• Chill the Black Forest cranachans in the fridge for at least 30 minutes
• or until needed
• to firm up.
• Just before serving
• garnish each dessert with one of the remaining cherries.